Fermentology Mini-Seminars: The Culture, History and Science Behind Foods at Home

Join us for a series of short talks (20 minutes on average) from CALS’ Applied Ecology department about the culture, history and science behind the foods you have at home.

All talks are Thursday at 4pm EST, unless otherwise specified, and open to everyone–the more the merrier! Register to attend the virtual talksby filling in this formand you will be emailed a link to the talk the day before.

Find the full schedule and details at: https://cals.ncsu.edu/applied-ecology/news/fermentology-mini-seminars.

Each talk will be recorded and uploaded to the Applied Ecology Youtube page afterwards.

July 9th: The Evolution of Sour Taste in Hominids

Rob will begin with a discussion of ongoing work he, along with Mick Demi, Brad Taylor, and Ben Reading are doing on the evolution of taste. He will then focus on the evolution of sour taste. Rob will discuss new insights into when and why sour taste evolved, when and why sour tastes became attractive to our ancestors and how sour taste helped early humans (and before them Homo erectus) begin to ferment foods. Rob Dunn is the author of Never Home Alone and the forthcoming book with Monica Sanchez, The Nature of Flavor (Princeton University Press).